Description
A delicious and tangy lemon raspberry swirl cheesecake that combines the creamy texture of cheesecake with the refreshing flavors of lemon and raspberry.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and lemon zest until well combined.
- Pour half of the cheesecake batter over the crust.
- Drop spoonfuls of raspberry puree and fresh raspberries on top of the batter.
- Pour the remaining cheesecake batter over the raspberry layer.
- Swirl the raspberry puree with a knife to create a marbled effect.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger raspberry flavor, increase the amount of raspberry puree.
- Make sure the cream cheese is at room temperature for a smoother batter.
- Garnish with fresh raspberries and lemon slices before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon raspberry swirl cheesecake, cheesecake recipe, dessert, lemon dessert, raspberry dessert